Vegetarian Cookery and vegetarianism Books

Book SynopsisA fast-growing global movement, No Meat Athlete (NMA) is inspiring everyone from weekend joggers to world-class competitors to be healthier and fitter and perform better on whole plant foods. Written by NMA founder Matt Frazier and longtime health coach, yoga teacher, and nutrition writer Stepfanie Romine, The No Meat Athlete Cookbook features 150 whole food, vegan recipes that are affordable and quick to get on the table, even on busy nights. Flere are: Breakfasts to power you up (Almond Butter-Banana Pancakes), mains that aid recovery (Beet Bourguignon), and natural sports drinks, portables, energy bites, and bars (V9, Umeboshi Electrolyte Drink, Calorie Bomb Cookies) to take you further and help you get the most from every workout Minimal gluten, soy, and sweeteners, plus oil-free options throughout (ideal for followers of the Forks Over Knives diet) Meal-planning guidelines, nutritional info, adaptable "blueprint" recipes--and more!

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Book SynopsisA cookbook rooted in shamanic wisdom of 90+ plant-based recipes that will help you grow stronger, healthier, and younger, and reverse the loss of vitality associated with aging.Growing older is inevitable. Aging is preventable. In Grow a New Body Cookbook, 90+ delicious, nutrient-dense, plant-based recipes will help you go back to an ancient way of eating that promises to help you on the road to lifelong health. Shamanic practitioner Alberto Villoldo will show you how to turn your kitchen into a shaman’s laboratory so that you can grow potent probiotics to upgrade the health of your biome. Alberto dives deep into the science of why how we eat now is wreaking such havoc on us—and how we can reverse the damage. Finally, eating the foods recommended in this book will allow you to grow a new brain that supports you in forging a profound connection with Nature and experiencing a renewed sense of purpose in life.The delicious recipes, beautifully photographed by James Beard nominee Paul Brissman and developed by celebrated chef Conny Andersson, feature superfoods that will begin to repair your body and brain from years of wear and tear.The plant-based, nutrient-dense, antioxidant-rich broth, beverage, mezze, and main dish recipes include: silky white bean soup with tomato basil relish chlorophyll moringa broth matcha energy tonic activated charcoal latte chickpea crepe with spicy tomato chutney and coconut yogurt tasted sorghum risotto and mushrooms grilled zucchini vindaloo with kachumber salad

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Book SynopsisNik Sharma, blogger at A Brown Table, Serious Eats columnist, and author of the bestselling cookbooks The Flavor Equation and Season, brings us his most cookable collection of recipes yet in Veg-Table. Vegetable-focused recipes are organized into chapter by plant family, with storage, buying, and cooking methods for all. Here is a technique-focused repertoire for weeknight mains for cooks of all skill levels looking to add more delicious and satisfying vegetable dishes to their diet. Combining the scientific underpinnings of The Flavor Equation with the inviting and personal recipes of Season, this book features more than fifty vegetables, revealing their origins, biology, and unique characteristics and resulting in a recipe collection of flavors and techniques that are tried, true, and perfected by rigorous testing and a deep scientific lens. Veg-Table includes Sharma's first-ever pasta recipes published in a cookbook: Pasta with Broccoli Miso Sauce, Shallot and Spicy Mushroom Pasta, and more. And vegetable-focused doesn't mean strictly vegetarian; bring plants and meat together with delicious recipes like Chicken Katsu with Poppy Seed Coleslaw. A wide variety of hot and cold soups, salads, sides, sauces, and rice-, egg-, and bean-based dishes round out this collection. Featuring more than 100 of Nik's gorgeous and evocative photographs, as well as instructive illustrations, this cookbook perfectly balances beauty, intellect, and delicious, highly cookable recipes.

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Book SynopsisThrough more than 500 step-by-step photos, this cookbook explains the basic techniques of vegetarian cuisine and contains some of its best recipes. The book is divided into four sections: on cereals, vegetables, tofu, seitan and tempeh, and nuts and seeds. Each section opens with an introduction to the characteristics, properties and uses of the ingredients. This is one of the most visual recipe books on the market; simultaneously tempting the eye by showing all the natural ingredients at their best while describing a host of delicious recipes. Most of the recipes are simple one pot creations laden with fresh vegetables, such as Radicchio Tarte Tatin, Bulgur with Broad Beans and Courgettes, Orzo with Peas, Carrots and Peppers, Fennel Risotto, Rice Noodles with a Medley of Vegetables, Lentil and Millet Soup, Pumpkin Gnocchi, Beetroot Dip, Sesame Crackers, Vegetable Miniburger, and Sweet Polenta. The Index listing all the recipes has easy to read icons showing the dishes which are dairy free, egg free and gluten free. This is an ideal book for novice cooks who want to see recipes visually laid out by the step-by-step techniques for every stage of preparation and will be especially useful to students about to embark on their first tentative attempts at cooking away from home. Lena Tritto is a cookery teacher and a graduate in Chinese medicine from the Tao School in Bologna. For several years she organized cookery workshops for primary school children and recently has provided classes for cooks and kitchen staff of nurseries and preschools in Reggio Emilia.

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Book SynopsisIn Chickpea Flour Does It All, food writer and photographer Lindsay S. Love shows how chickpea flour can shine in sweet and savoury dishes alike - especially alongside fresh, seasonal ingredients! Sauteed Pear and Sage Pancakes with Almonds, Chickpea Noodles with Misc-Kale Pesto. Kofta Wraps with Sumac Tahini, Blackberry-Lime Cobbler Love's recipes are vegetarian and gluten free, and she includes a gorgeous photo of every one. (It's no surprise she has over 40,000 Instagram followers!) Meet the New Must Have It Pantry Staple: Chickpea Flour Why make chickpea flour your new go-to? Because everyone gluten free or not - will find a reason to love it. This versatile alternative to wheat flour shines in savoury and sweet dishes alike. It's been used for centuries around the world, and is famous in Nice, France, where the flatbread socca is enjoyed with a chilled glass of rose. In this gorgeously photographed cookbook, Lindsey S. Love takes inspiration from her favourite seasonal ingredients, global flavours, and much loved family recipes to create vibrant gluten free, dairy free, and vegetarian dishes where chickpea flour is the star. Gluten free diners especially will be amazed by the variety - nothing's off the table anymore, and taste is never sacrificed. Plus, many recipes are vegan - taking advantage of chickpea flour as a base for vegan sauces and a soy free alternative to tofu. Lindsey's inventive recipes meld sophisticated and subtle flavours and beg to be shared with friends and family at any time of the year!

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Book SynopsisRaw snacks are nature’s original fast foods — easy to prepare, delicious, and bursting with the ingredients you need to stay healthy and energized on even the busiest days. Stephanie Tourles offers 125 simple recipes for mouthwatering trail mixes, smoothies, energy bars, juice blends, vegetable chips, cookies, and more. Made from unprocessed whole foods like nuts, fruits, vegetables, and grains, each of these snacks contain fewer than 250 calories and are packed with vitamins, minerals, fiber, and enzymes.

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Book SynopsisFinalist for the 2018 James Beard Foundation Book Awards for Vegetable-Focused Cooking categoryFrom the foremost authority on vegetarian cooking and one of the most trusted voices in food comes a carefully curated and updated collection of 100 favorite and most inspired recipes, reflecting how Deborah Madison loves to cook now.Deborah Madison''s newest book shares 100 beloved and innovative recipes from her vast repertoire, all pared down to the key ingredients needed to achieve delicious, nuanced flavor, with simplified preparations.In My Kitchen is a vegetable-forward cookbook organized alphabetically and featuring recipes like Roasted Jerusalem Artichoke Soup with Sunflower Sprouts; Fennel Shaved with Tarragon and Walnuts; and Olive Oil, Almond, and Blood Orange Cake. With dozens of tips for building onto, scaling back, and creating menus around, Deborah''s recipes have a modular quality that makes them particularly easy to use.Pe

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Book SynopsisIt can be difficult to find truly indulgent vegan desserts -- especially chocolate. But for the first time, chocolate cakes, brownies, truffles, puddings, ice creams, and more are within reach: dairy-free, organic, fair-trade, and sublime. Author, baking instructor, and vegan powerhouse Fran Costigan has dedicated years to satisfying her sweet tooth while keeping it vegan. Through experimentation and long hours in the kitchen, she''s recreated some of her favorite chocolate desserts as better-for-you interpretations that pass the taste test: Bittersweet Chocolate Truffles (with a variety of flavor variations), a Brooklyn Blackout Layer Cake, a Sacher Torte, even chocolate Moon Pies! Her detailed instructions make for professional-quality outcomes every time: it''s like a personal baking class, right in your kitchen. The perfect gift for anyone with a sweet tooth, Vegan Chocolate is sure to become an instant classic.Trade Review"Fran's infectious passion for chocolate radiates from these voluptuous yet amazingly approachable recipes. From breakfast smoothies to show-stopping desserts and even nightcaps, Fran finds a way to sneak a little chocolate bliss into every corner of your day. Warning: these hedonistic recipes aren't for the faint of heart! (I admit it. I actually licked page 92.)" --Dynise Balcavage, author of Pies and Tarts with Heart and The Urban Vegan "I am an ardent proponent of clean, unadulterated flavors. Years ago I've eliminated milk and cream from my chocolate cakes to achieve a truer flavor statement. From a culinary standpoint, Fran Costigan demonstrates the same desire for purity. With scientifically-based explanations and the refined palate of a trained pastry-chef, she teaches both amateur and professional cooks how to make amazing desserts without any animal sources. Not only are the recipes safe for the vegan lifestyle and allergy sufferers, they stand on their own as ambrosial desserts." --Ron Ben-Israel, owner of Ron Ben-Israel Cakes and host of Sweet Genius "Fran Costigan's Vegan Chocolate is the holy grail of sweet, plant-based treats! This cookbook is destined to be a treasured baking classic for all kitchens." --Kris Carr, New York Times bestselling author of Crazy Sexy Kitchen "Regarded as the authority on cruelty-free chocolate anything and everything, Costigan's baking book (bible?), with its myriad tips and tricks, is not to be missed." --The Daily Meal "Delve in, and Vegan Chocolate becomes a kind of cake itself, prepared to perfection and dense with flavor. Packed with vibrant photos by Kate Lewis, the book itself appeals sensually in addition to its valuable info. Costigan has finally gotten the top-of-the-line packaging her work has always deserved... This new, sumptuous book is an appropriate summation of more than a decade of sweet-tooth expertise." --Philadelphia Daily News "When those of us of the grains, beans, and veggies persuasion want to indulge in a sweet treat, it has to be something spectacular--and preferably chocolate! There's no better guide to the world of delectable chocolate desserts than Fran Costigan; that they happen to be egg- and dairy-free is icing on the vegan cake. A feast for all the senses, Vegan Chocolate sets the bar at a new level for home cooks as well as chefs." --Nava Atlas, author of Wild About Greens and Vegan Holiday Kitchen "A treasure... Chef Fran Costigan raises the vegan chocolate bar to such great heights that everyone will be shown a luscious path to confectionary nirvana. Chef Fran's talent and wizardry are gifts to be shared. We cherish and savor all her decadent creations." --Bart Potenza and Joy Pierson, owners of Candle Cafe, Candle 79, and Candle West "Fran Costigan's stunning new book is a game changer. Vegan Chocolate is a delicious book, filled with clearly written user-friendly recipes, inventive techniques, and practical information. Nothing is missing from these sumptuous chocolate desserts except the dairy, eggs, refined sugar, and cholesterol. With an Opera Cake and a Buche de Noel, truffles, ice creams, simple cookies, and more, transitioning over to vegan eating has never been more tempting. This book has earned a permanent place in my kitchen!" --Tal Ronnen, New York Times Bestselling author of The Conscious Kitchen "Fran Costigan absolutely delights with her book Vegan Chocolate. This expansive cookbook--filled with drop dead gorgeous photos and decadent recipes--will inspire chocolate lovers everywhere to get into the kitchen and create something extra-special." --Allyson Kramer, author of Great Gluten-Free Vegan Eats "As always, Fran Costigan's recipes are beguiling and tempting to make (and even more so, to eat!) even to one who is not a vegan pastry cook. I'm ever impressed with what Fran has been able to do without the usual ingredients, like butter and eggs, and have it come off so well. These are recipes based on skill and passion for good chocolate desserts, the best combination possible." --Deborah Madison, author of Vegetable Literacy and Vegetarian Cooking for Everyone "Anyone who loves chocolate desserts, whether they follow a vegan diet or just want to try something new and different, will be thrilled with the results of Fran Costigan's recipes. Fran is a natural baker in many senses and her desserts sing out real flavor and quality with every bite. And I love the fact that some recipes are gluten free too -- now everyone can enjoy chocolate cakes, pies, tarts, ices, and confections!" --Nick Malgieri, author of Bake and Nick Malgieri's Bread "Fran is a pioneer of the vegan baking world. Her recipes have been extensively tested to perfection. As a fellow chocoholic, I am thrilled that Fran is sharing her extensive collection of decadent chocolaty creations with the world. Any vegan will feel like a kid in a candy store flipping through the mouthwatering pages of this book. Bravo Fran!" --Chloe Coscarelli, cookbook author and winner of Food Network's Cupcakes Wars "I'm still drooling thinking about the chocolate 'plant-strong' wedding cake Fran made for our wedding." --Rip Esselstyn, best-selling author, My Beef with Meat; The Engine 2 Diet "Are you swooning yet? You will be when you dig in to the luscious recipes in this book: they're downright delectable and simply the best chocolate treats you'll ever experience. The most astounding thing is that not one of these recipes has eggs or dairy in them, so they're not only crazy-delicious, but they're good for the soul!" --Kathy Freston, New York Times bestselling author of The Lean and Veganist

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Book SynopsisTrade Review"This beautiful, hardbound book is filled with staple vegan recipes that every new vegetarian should know." — Portland Press Herald

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Book Synopsis'Leon is the future' - The TimesMake the most of the fresh vegetables available in markets, allotments, veg boxes and supermarkets to quickly pull together delicious vegetarian meals. The philosophy at the heart of this book is about cooking and eating tasty, healthy fast food made from sustainable ingredients. Eating less - or no - meat has become key to the way many of us cook and this collection of more than 150 really simple, really fast recipes, is a treat for vegivores everywhere. The first part of the book offers Star Turns, those vegetable-based dishes that can stand alone as a whole meal, with ideas for Breakfast & Brunch, Pasta, Grains & Pulses, Pies & Bakes, Rice & Curry and Kids while the second part, Supporting Cast, explores accompaniments and smaller plates with chapters on Grazing Dishes, Sides, and Pickles, Salsas, Chutneys & Dressings.Recipes include: - Asparagus & Wild Garlic Frittata - Jackson Pollock Salad- Squash Risotto - Black Bean Chocolate Chilli - Stuffed Aubergine Curry

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Book SynopsisNATIONAL BESTSELLER • 100+ big, bold, sock-you-sideways plant-based vegan recipes from the breakout star of The Game Changers“Charity is taking a practical approach to a plant-based diet. . . . She provides support and encouragement as she guides you through this exploration.”—Venus Williams, from the forewordONE OF THE MOST ANTICIPATED COOKBOOKS OF 2022—Delish, Food52 Whether you’re new to plant-based eating or already a convert, when you cook vegan with Charity Morgan, private chef to elite athletes and rock stars, you may be leaving out the meat, dairy, and eggs, but you won’t be missing out on the flavor and indulgence of all your favorite comfort foods. In her highly anticipated first cookbook, Charity lays out a plan for anyone who wants to eat less meat—whether they are looking to go completely vegan or just be a little bit more meat-free. Pulling inspiration from her Puerto Rican and Creole heritage as well as from the American South, where she lives with her family, Charity’s recipes are full of flavor. Think Smoky Jambalaya; hearty Jerk-Spiced Lentils with Coconut Rice & Mango Salsa; Jalapeño-Bae’con Corn Cakes with Chili-Lime Maple Syrup; and a molten, decadent Salted Caramel Apple Crisp. Unbelievably Vegan offers more than 100 recipes for living a meat-free life without giving up your favorite comfort foods. Charity guides readers on how to use oyster mushrooms to stand in for chicken and how to spice walnuts to taste like chorizo! She proves that vegan food can be fun, filling, healthy, and above all else unbelievably delicious.

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Book Synopsis“A new kind of flavor-first vegan cooking. . . . Stunning.”—Food & Wine “The Best Cookbook Gifts for Vegans”—Vice “Best Food Books of the Year”—USA Today Reinventing plant-based eating is what Tal Ronnen is all about. At his Los Angeles restaurant, Crossroads, the menu is vegan, but there are no soybeans or bland seitan to be found. He and his executive chef, Scot Jones, turn seasonal vegetables, beans, nuts, and grains into sophisticated Mediterranean fare—think warm bowls of tomato-sauced pappardelle, plates of spicy carrot salad, and crunchy flatbreads piled high with roasted vegetables. In Crossroads, an IACP Cookbook Award finalist, Ronnen teaches readers to make his recipes and proves that the flavors we crave are easily replicated in dishes made without animal products. With accessible, unfussy recipes, Crossroads takes plant-based eating firmly out of the realm of hippie health food and into a cuisine that fits perfectly with today’s modern palate. The recipes are photographed in sumptuous detail, and with more than 100 of them for weeknight dinners, snacks and appetizers, special occasion meals, desserts, and more, this book is an indispensable resource for healthy, mindful eaters everywhere.Trade ReviewA new approach to vegan cooking. " Publishers Weekly," Top 10 Cooking & Food Books for Fall 2015 Tal Ronnen's food is terrific. Delicious, nourishing, and plant-based, it can change your whole approach to eating healthy. President Bill Clinton Tal Ronnen is a magician every time I eat his food, I find myself wanting more and more, and I never miss the butter or bacon fat. Michael Voltaggio, chef and owner, ink. Tal Ronnen understands the value of great-tasting, nutritious plant-based dishes in today s world. Sir Paul McCartney TalRonnenis a plant-basedfoodwhisperer, and now with this book, heand ScotJonesallow us tounderstand the message. In a world where it s becoming more and more unrealistic to raise animals for food, it s time to listen to what the plants are telling us and cook some of these awesome creations. Roy Choi, chef and author of"L.A. Son" Chefs Tal Ronnen and Scot Jones are artists of the highest order. The details that separate us. Whether a dish is vegan or not, disappears in the hands of a true artist. It's just great. Jay-Z "

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Book SynopsisMost vegetarian and vegan choices contain some protein but it’s critical to eat them in the correct combination in order to get the full complement of the nine essential amino acides that make up a complete protein. This is made easy with Whole Protein Vegetarian, an indispensable companion to the vegetarian kitchen.

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Book SynopsisA travelling chef and vegan alchemist presents experimental and unique dishes, taking readers on a journey that proves successful flavour does not need meat.

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Book SynopsisExciting recipes for established vegans and beginners.

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Book Synopsis75 vegan recipes for meat alternatives and tasty dishes from cult favorite vegan butcher shop The Herbivorous Butcher. Think of any go-to American meat-focused cookbook. Now, imagine it vegan. From the Guamanian brother-sister duo behind the acclaimed and beloved vegan butcher shop, The Herbivorous Butcher, here are 75 innovative recipes for plant-based meats and standout vegan dishes. These are butcher shop classics (but so much healthier) such as Pork Chops, Ground Beef, and Chicken Cutlets that taste and chew as good as the real thing—perfect for vegans as well as anyone who wants to eat less meat. Use these base recipes (or store-bought substitutes) to prepare super-tasty, hearty dishes that are—yep—totally vegan: Cherry-Glazed Rib Rack, Nashville Hot Popcorn Chicken, Kale's Very Fine Lasagna, BLT Couscous Crust Quiche, and more. With a chapter on bases, butters, and sauces that will elevate your vegan dishes, plus beautiful photography and entertaining stories, this book is a glimpse of the future—and the future tastes delicious.

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Book Synopsis Harness the healing power of plant-based foods for vibrant health and longevityVegan lifestyle expert Tracye McQuirter teams up with her mother Mary to share their secrets for maintaining radiant health for more than 30 years (hint: it''s all in the greens), and 100 of their favorite plant-based recipes that have kept them looking and feeling ageless. They break down the basics of nutrition, how to build a vegan pantry, and how to make sure you''re getting the best nutrients to promote longevity and prevent chronic disease. They also provide a 14-step guide with practical, easy-to-follow advice on how to transition to vegan foods, jumpstart your healthy eating habits, and how to up your game if you''re already a vegan. Their 100 fresh, simple, and flavorful recipes are based on everyday whole food ingredients, including Maple French Toast with Strawberries, Thai Coconut Curry Soup, Cajun Quinoa with Okra and Tomato, Vegetable Pot Pie, Citrusy Dandelion Greens Salad, and Perfect Pecan Pie. Illustrated with beautiful, full-color photographs, Ageless Vegan helps you kiss diet-related disease and fatigue goodbye and gives you the information, inspiration, and affirmation you need to live a long, glowing, and healthy life you love.

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Book SynopsisLess of a rigid regime, and more of an organic attempt to eat a mainly vegetarian diet, The Flexitarian Cookbook features delicious plant-centric recipes, with options for incorporating meat or fish as needed. Many of us are looking to eat less meat and/or fish, as the host of environmental, ethical and health-related reasons for doing so stacks up. The concept of not centring every meal around an animal-based protein is well on its way to settling into mainstream society. But out there, there is a whole middle-ground of home-cooks, placed somewhere between carnivore and vegan, who are doing their best to reduce meat consumption, but enjoying it on occasion when the urge strikes; the flexitarians. The Flexitarian Cookbook is a collection of delicious, modern vegetarian recipes, with simple options for switching in meat or fish, as the mood takes you. No longer will flexitarians have to juggle between multiple cookbooks or haphazardly hash together a meaty ending to a recipe depending on their cravings. Recipes include a warm curried lentil salad with crispy paneer and spiced dressing, but the paneer can be swapped for crispy prawns if preferred. A winter vegetable stew with herbed dumplings is substantial enough on its own, but this cookbook gives the option to add slow-cooked beef cheeks, if you like. A best-ever recipe for vegetable and lentil moussaka offers the option to swap the lentils for regular mince meat, while the Moroccan spiced vegetable tagine gives an option for cooking with chicken, if the mood so takes you. Trade Review“This gorgeous, protein-packed pancake will make your loved ones swoon.” – Yoga Journal online

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Book SynopsisBest friends and television presenters Nadia Sawalha and Kaye Adams are well-known for being panellists on long-running ITV daytime chat show Loose Women. In addition to their regular television appearances, the pair also host their own YouTube channel, Nadia and Kaye, where they vlog about a range of subjects including cookery, parenting, and 'menopausal moments', with their cooking vlogs often involving Celebrity MasterChef winner Nadia teaching Kaye how to cook. Honest, funny, and down-to-earth, the channel already has more than 11,000 subscribers.

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Book SynopsisFull-color compendium of Italian, French, Chinese, Thai, and Indian recipes.

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Book SynopsisThe Kind Kitchen is not just the title of a cookbook, or the name of a restaurant, it embodies a way of living for Jay Mac. As he says: We don't have a Planet B to call home! This one is all we have, and we have the power to change the way we treat mother earth through the foods we choose to eat.

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Book SynopsisWhen you know how to cook and utilise produce, it’s easy to prepare standout meals. Danielle Majeika, farm-owner and founder of the blog The Perpetual Season, derives complexity of flavour from a harmonious balance of herbs, simple spices, farm-fresh vegetables, and cooking methods in this incredible cookbook. Danielle goes beyond traditional steamed veggies, utilizing techniques that help bring out unique, vibrant flavours - like roasting fennel and tomatoes with fresh rosemary in a cast iron skillet. Every recipe highlights one or two vegetables that are easy to grow and popular at markets - like leeks, fennel, carrots, and tomatoes. Recipes include Asparagus Vichyssoise for spring, Green Bean Tempura with Lemon Wasabi Mayonnaise for summer, Shaved Kohlrabi Salad with Apple and Sesame for fall, and French Shallot Soup for winter. Danielle also provides growing and harvesting tips in the chapter intros that gardeners will find useful and non-gardeners will be inspired by. If you want a delectably spicy pepper harvest, for example, withhold water when they reach the point of maturity, as it increases levels of capsicum, and if you want to sweeten the taste of your tomatoes, boost their potassium with wood ash. This book will include 75 recipes and 75 full-colour photographs.

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Book SynopsisNatural Harry is a recipe book full of creative, simple and life-affirming plant-based recipes coupled with tips on shopping, planting and self-care.With a focus on nutrition and quality ingredients, Natural Harry offers up more than 70 organic recipes and a new way to think about food.What started as a beach-side van serving smoothies and raw desserts has grown into this book, which also includes breakfasts, mains, desserts and even recipes for the body and home – all free from meat, gluten, dairy and refined sugar.

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Book SynopsisAs featured in the Guardian.There's never been a better time to embrace a more plant-based life, and in this accessible and engaging book, Lindsey Harrad shows you how to achieve it, one small step at a time. Living more plantfully will help you save money, be healthier, live longer, connect with nature, all while being more socially responsible.Lindsey Harrad is the former editor of the UK's bestselling and award-winning vegetarian magazine. In Living Plantfully, she gathers together all the wellness wisdom she has acquired over 20 years of journalistic experience, as well as drawing on the advice and experience of trusted experts in food, health, gardening and sustainability, to offer brilliant ideas, simple recipes and easy projects that anyone can do to help live a more plant-based, healthy and happy life.Broken into three sections; growing, cooking and living, Living Plantfully is not only a useful guide but also an inspirational journey, combining accessible evidence-based facts with practical, bitesize ideas that will empower anyone to make changes in their homes and lives. Weaving in colourful facts and figures with the voices of relevant experts - including chefs and nutritionists, wellness experts, bloggers and sustainability heroes - along with plenty of quick-read box outs, clever tips and little nuggets of plant-based wisdom, this is an informed but accessible guide that explores both why and how to embrace a more sustainable, plant-centred way of eating and living."A font of information for anyone wanting to live and eat more mindfully and sustainably" - Anna Jones, cook and authorTrade Review'A font of information for anyone wanting to live and eat more mindfully and sustainably' -- Anna Jones, cook and author'At last – a truly inspiring book about plant-based living that's not preachy, but is packed with helpful advice and well-researched practical information' -- Anita Bean, nutritionist and author'Living Plantfully has come at just the right time. Full of tips on embracing nature to heal our physical and mental health, and the health of our beautiful planet' -- Jasmine Harman, TV presenter and Veganuary Ambassador'Lindsey Harrad shares her in-depth knowledge of plant-based food and lifestyle in this fun and practical guide that will help you become part of the solution' -- Tom Hunt, Eco-Chef'How lovely to have a book that really delves into the why's of growing as well as the how-to's. A really enjoyable and informative read' -- Lucy Hutchings, founder of She Grows Veg, and author of Get Up and Grow'An inspirational, down-to-earth guide to planet-friendly living' * Guardian *

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Book SynopsisForget shopping at discount supermarkets, buying inferior products or cutting back on food. Nicola Graimes, the award-winning vegetarian author, has written a truly inventive and savvy book showing how adopting a vegetarian diet can significantly cut the cost of your shopping. With an emphasis on delicious global food, Veggienomics shows how to seek out the best-value vegetarian meals, focusing on in-season ingredients, foraging, growing your own, buying in bulk, and making full use of leftovers. Pick up beetroot from a market stall, for example, or from your veg patch, and find brilliant tips and recipes for delicious meals to enjoy with friends and family, or hoard in your cupboard, fridge or freezer. (Every edible bit will be made use of, even the stalks and leaves.) Try foraging for the ingredients for the Wild Garlic and Mushroom Udon Pot, making the most of seasonal fare with Winter Root, Cheddar & Cider Pie, or even buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt. Complete with brilliant tips and nuggets of information, all the recipes are modern, international and truly mouth-watering.

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Book SynopsisLooking for ways to cut the cost of your weekly food shop? This inventive and savvy cookbook shows you how to make simple, delicious, meat-free meals using everyday storecupboard ingredients that are good for you, your pocket and the planet! Award-winning cookery writer Nicola Graimes shares her best-value vegetarian and vegan meals with useful tips for thrifty shopping, freezing and cooking. With chapters arranged by storecupboard essentials – pasta, rice, noodles, eggs, nuts, beans and grains – each recipe combines trusty staples with in-season fresh produce to create modern, global and truly mouthwatering dishes. Try making the most of seasonal veg with Winter Root, Cheddar & Cider Pie or Pea, Mint and Feta Crostini, buying in bulk for the Chipotle Cakes with Chilli & Lime Yogurt or Lentil, Preserved Lemon and Date Tagine, or reviving leftovers with Last-of-the-Beans Risotto or Arancini Eggs. This is the new and updated edition of Veggienomics.

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Book Synopsis Please Don?t Eat the Animals is an exciting and provocative new book on the universal benefits of being a vegetarian. Authors Horsman and Flowers detail the many reasons for the burgeoning movement toward a plant-based diet in four short, interesting, easy-to-digest sections: health, environment, animal welfare, religion and spirituality.

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Book SynopsisSpicy, authentic vegetarian recipes. Tasty tacos, bountiful burritos, tantalising tostadas and much more! Great Mexican foods for vegans and lacto-ovo vegetarians.

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Book Synopsis"It is more and more obvious that excessive meat consumption is a severe problem. It causes obesity, heart disease and other illnesses in people. It causes unspeakable agonies in factory farming and a cruel death in the slaughterhouse. Left behind are clear-cut rainforests, contaminated soil and groundwaterand a planet Earth that is being driven directly into the climate disaster.Who brought this on us? ... The hunters? The butchers? The industry bosses? The greedy consumers? Everyone together? Anyone who sharpens his view finds the profession that already centuries ago laid the cornerstone for the brutal disregard of lifeand upholds this ""tradition"" until today ... Those who don''t join in are, until today, considered "godless heretics".An excerpt:"All true prophets of God and the apostles spoke against the killing of animals and against eating meat, just like Jesus of Nazareth. His penetrating words are repeated here: ''Verily, I say to you, I Am come to into the world in order to put an end to all blood offerings and to the eating of the flesh of animals and birds that are slain by men."Another sample:"About 1600 years ago, Jerome (347-420) compiled the first comprehensive translation of the Bible (into Latin). He knew that Jesus said not to eat meat. Why did Jerome not include this teaching in the New Testament, even though there are apocryphal writing that unequivocally report about this? Why not? That the followers of the Nazarene were vegetarians made them heretics, a fringe group to be fought against in the eyes of the people among the folks and those in power, who still clung very much to the old customs of blood sacrifice. (So, what is it like today?) ... "

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Book SynopsisVegging Out, the new cook book from debut author and plant-based nutritionist Jasmine Cassells highlights and celebrates the plethora of plant-based options to phase into your diet. Showcasing 100 recipes to replace and add variety to the classic meat-filled meals we know and love, Vegging Out is a beginner's guide to this sometimes daunting process of transition into the plant-based lifestyle. From tasty plant-based burgers, pizzas and roast dinners to sweet treats, poke bowls and party food, there's pages filled with tasty recipes to spark your inspiration. Highlights include the Beet it with the Lot Burger, BBQ Chickpea Pizza, Tofu To-key Roast, Chocolate Cob with Banana & Strawberry Skewers, Big Veggie Brekkie Board, Potato Cake Bake and Homemade Hummus - showing you just how easy it is to have a wide and varied diet full of plant-based goodness. Vegging Out will help teach you how to be more in tune with nature and how there are a myriad of ways to have a diversified diet and go plant-based.

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Book Synopsis

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